what the heck, sediment in a macrobrew?

[goodbyebluesky82]

Long story short, I drank some Michelob Shock Top at my local pub watching the Rays/White Sox game and liked it, about as much as the Blue Moon it replaced and I usually drink there since thats about as good as it gets.

So I happen to see some at the gas station by work and buy some (only $6.99 not bad). After the first one I for some reason look down the mouth and notice some white gunk on the bottom. Is this yeast sediment? I don't get it..... even SNPA which is actually bottle-conditioned and says so on the label doesn't have this much sediment on the bottom.

Weird.

Even weirder is why a "Belgian White" would have Cascade and Williamette hops in it though.

 

[EdWort]

I believe Shock top is a Wit style beer and is cloudy, so I would guess it is natural.

 

[portlandbeergeek]

Yup, I had some last night as well. It's a tasty macro brew and that is indeed live yeast hanging out down there. The label even has swirling directions so you get most of the yummies chillin' on the bottom of the bottle

 

[talleymonster]

Not bad for being AB.

 

[goodbyebluesky82]

Yea, plus I get to save the bottles since they're pry-offs. I've pretty much stopped buying anything that I can't re-use the bottles.

 

[Chupacabras]

As a bit of an aside, I remain stunned by the fact that nearly everyone on this forum hates twist-offs. Is everyone using butterfly cappers? Bench cappers are your friend! Although, I must admit that popping the top on a pry-off is much more satisfying than twisting a twist-off.

 

[goodbyebluesky82]

I find it more satisfying to drink from a smooth rounded top pry-off than to feel the threads on the mouth of the bottle. My wife says I have a fixation.

 

[Bopper]

Would be kind of interesting to harvest AB's yeast...

 

[zoebisch01]

I dunno about the shocktop, but I had chill haze in a case Weihenstephaner before and sediment in Goose Island (like some really nasty stuff...I couldn't drink it), although I am not sure what their output is.

 

[Saccharomyces]

Would be kind of interesting to harvest AB's yeast...

My guess from when I had it was that they used something like the Widmer strain which is a low-flocculation German alt strain, and it may even be a lager blend. The yeast profile is really, really clean.

 

[ChshreCat]

Was it sediment? Or the last of the roofies? Did you wake up with a bad taste in your mouth and no memory of the last few hours?